Thursday, May 15, 2014

Even though this is a yeast batter, it does not look or act like a bread dough. It pours into the pan just like a regular batter cake. I let mine "rise" for about 40 minutes before I started the baking. Again, it does not rise like a bread dough. The result is a very light, tender cake.

The cake came out of the pan very nicely. I let it cool for 30 minutes. The cake was still really warm. I let it release on its own, did not try and force it out, so there wasn't any "breaking" of the cake.

With the 1 cup of shortening, the cake is very moist.

I cut the cake while it was still warm and very soft. I didn't have any whipped cream for this recipe, but I think a lightly flavored espresso whipped cream would be a perfect compliment for this cake.

I did not have unsweetened chocolate, I used semi sweet and it was fine.